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Ingredients

Coconut Grilled Ocean Trout:

• 800 ml coconut milk
• 2 stalks lemongrass, roughly chopped
• 1 (5-cm) piece ginger, roughly chopped
• 10 kaffir lime leaves
• 3 large greens chilies
• 100 ml fish sauce
• 1 side ocean trout (1.5kg) w/ skin off
• Salt
• Oil, for greasing and frying

Roasted Chile Dressing:

• Peanut oil, for frying
• 150 grams large dried chilies
• 12 shallots, thinly sliced
• Salt
• Confectioners' sugar, for dusting
• 12 cloves garlic, thinly sliced
• 200 ml milk
• 2 liters peanut oil
• 450 grams palm sugar
• 300 ml water
• 200 ml lime juice
• 300 ml fish sauce

Avocado, Crab, and Pomelo Salad:

• 1 red onion, finely sliced
• 1 bunch spring onions, finely sliced on 45 degree angle
• 2 large red chilies, deseeded and finely julienne
• 250 grams blue swimmer crab
• 1 avocado, de-skinned and cut into small cubes
• 150 grams pomelo, segmented
• 1/2 bunch fresh Thai basil
• 1/2 bunch fresh coriander

Hot and Sour Dressing:

• 200 ml lime juice
• 150 ml fish sauce
• 5 birds eye chilies, finely sliced

Coconut Grilled Ocean Trout:

Description

Food Network Invites You To Try This Coconut Grilled Ocean Trout, Avocado, Crab, And Pomelo Salad With Roasted Chile Dressing Recipe From Rachael's Vacation.

Food Network